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Add the ground meat (beef, pork, or a combination) along with the garlic, dried basil, chili flakes (if using), and salt. Sauté until the meat is browned and cooked through, breaking it up into small pieces.
Add the cheese:
Once the meat mixture is cooked, remove the pan from the heat. Stir in 100g (1 cup) of grated cheese and mix well until the cheese is evenly distributed. Set the filling aside to cool.
Make the cheese sauce:
Make the roux:
Melt the butter in a saucepan over medium heat. Once the butter is melted, stir in the flour and cook for 1 minute, stirring constantly. This will create a roux and remove the raw taste of the flour.
Add the milk:
Gradually stir in the milk, stirring constantly, until smooth. Cook, stirring constantly, until the mixture reaches a creamy consistency.
Finish the sauce:
Add a pinch of nutmeg, the processed cheese, and the grated cheese. Stir until the cheese is melted and the sauce is smooth. Remove from the heat and set aside to cool.
Assemble the pie:
Preheat the oven:
Preheat your oven to 200°C (400°F) and ensure it's at the correct temperature to bake the pie until golden brown and crispy.
Prepare the puff pastry:
Roll out the puff pastry and place it in a greased or lined baking dish. Trim any excess pastry at the edges to ensure it fits snugly into the dish.
Layer the meat filling:
Spread the cooked meat and cheese mixture evenly over the puff pastry and press down lightly to create an even layer.
Pour the cheese sauce over the filling:
Pour the prepared cheese sauce over the meat filling, making sure it is evenly spread and covers the meat.
Add the eggs:
Crack the eggs and carefully pour them over the cheese sauce. Make sure the entire surface is covered. The egg mixture will help the filling set and achieve a golden crust.
Bake the pie:
Brush with egg yolk:
For a golden brown, glossy finish, brush the edges of the puff pastry with egg yolk. This will give the pastry a rich color during baking.
Bake the pie:
Place the finished pie in the preheated oven and bake for 25 minutes, until the pastry is golden brown and the filling is set. Check the pie halfway through baking to ensure it's baked evenly.
Serve:
Cool and slice:
Let the pie cool for a few minutes before slicing. This allows the filling to set and makes it easier to cut into neat pieces. Serve the pie warm.
Serving suggestions:
Serve with a fresh salad:
Serve the pie with a fresh green salad to balance the richness of the pastry and the cheese sauce. A simple mixed green salad with vinaigrette dressing is a perfect accompaniment.
Serve with roasted vegetables:
Roasted vegetables like potatoes, carrots, and peppers make a great side dish. Their savory flavors complement the rich pie.
Enjoy with a glass of wine:
A glass of red wine, such as Merlot or Cabernet Sauvignon, pairs beautifully with the savory flavors of the meat pie.
Serve as a main course:
This cheese and meat pie makes a hearty dinner main course. Serve with crusty bread to soak up the extra cheese sauce.
Cooking tips:
Use fresh ingredients:
For the best flavor, use fresh ground beef and freshly grated cheese. Pre-grated cheese can sometimes contain additives that affect the consistency of the cheese sauce.
Check the pastry:
Keep an eye on the puff pastry during baking. If the edges are browning too quickly, cover them with aluminum foil to prevent them from burning.
Customize the filling:
Feel free to add additional vegetables to the filling. Mushrooms, peppers, or spinach add more texture and flavor to the pie.
Prepare ahead:
You can prepare the pie ahead and chill it before baking. When you're ready to bake it, simply place it in the preheated oven and follow the baking instructions.
Experiment with cheese:
Use different cheeses in the cheese sauce to create a different flavor profile. Gruyère, Parmesan, or goat cheese work great.
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